Quick and Easy Hoecakes Recipe (Fried Cornbread)

Six hoecakes or fried cornbread on a white plate.

Quick and Easy Hoecakes Recipe (Fried Cornbread)

Course: Appetizer, Bread, Side Dish, Snack

Cuisine: American, Southern

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: hoecakes

Calories: 154kcal

Author: Sharon Rigsby

4.78 from 40 votes

Easy old-fashioned, southern Hoe Cakes or fried cornbread are versatile little yellow miracles of crispy, warm corn cake deliciousness! Hoe cakes are considered a southern quick bread or flatbread and can be served any time of day straight out of the cast-iron skillet.

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Instructions

Add the flour, cornmeal, and sugar to a large bowl. Add the eggs and buttermilk to a smaller bowl and whisk well.
Combine the wet ingredients with the dry ingredients along with ¼ cup of vegetable oil and ½ cup of water. Mix well to combine all ingredients but don’t over mix. The batter will be thick. If you think it is too thick, add a bit more water, about one tablespoon at a time, until it gets to the consistency you like.
Add ¼ cup of vegetable oil (I use peanut oil, but any kind will do) to a large skillet over medium heat.
When the oil is hot, add the batter using a large spoon or small ice-cream scoop. About two tablespoons of batter will make a hoecake about 3 inches across.
Cook the hoe cake for one to two minutes on each side or until each side is brown and the edges are crispy. Use a pancake turner or spatula to remove them and drain them on a paper towel.
Serve immediately.

Video

Notes

This recipe calls for vegetable or peanut oil, but many southern cooks prefer to use bacon grease instead.
Hoe cakes, like traditional pancakes, should be served warm. To keep them warm before serving, place them on an oven-safe plate or baking sheet and keep them in an oven at 225 degrees F.
You can substitute a self-rising cornmeal mix for self-rising cornmeal in a pinch.
To substitute all-purpose flour for self-rising flour, add one and one-half teaspoons of baking powder and one-half teaspoon of salt.
To substitute regular cornmeal for self-rising cornmeal, add one tablespoon of baking powder and one-half teaspoon of salt.
If you don't have any buttermilk, you can make it by adding one tablespoon of white vinegar or fresh lemon juice to one cup of whole milk and letting it sit for five minutes.
I use a cast-iron skillet to make my hoe cakes, but you can also use a heavy-duty, non-stick skillet or cook them on a griddle.
If you want to change things up a bit, you can add a small amount of minced jalapeno or onion or a bit of shredded cheese or chopped-up cooked bacon to the batter.

Nutrition

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